re: (Pics)Holy crap ill never fry catfish without hotsauce again GAMECHANGER····Posted by Cajunate on 2/21/13 at 4:34 pm to TigerDat

Mustard and beer for the marinade before breading. Something like 1 cup yellow mustard to 2 cans of beer. Let fish sit in marinade a few minutes. Shake off excess and coat with preferred breading. I prefer a seasoned corn meal and corn flour mixture. Fish taste better and cooks quicker when cut into 3-4 inch strips too.

re: (Pics)Holy crap ill never fry catfish without hotsauce again GAMECHANGER····Posted by Gris Gris on 2/21/13 at 4:52 pm to Sir Drinksalot

quote:Mustard takes away from the crunch? I love the crunch.

Mustard doesn't if they are coated well. I don't think flour or cornflour mixtures are as crunchy crispy as cornmeal. One sort of exception is "cream meal" which is a fine cornmeal, I believe. It's what Uglesich's used on their fried seafoods. The only place I've found it is through Louisiana Fish Fry, but they sell it in 25 lb bags or they did.